the awesomest vegan recipe community evar!

March 10th, 2005

If I can't make it high-fiber and high-protein, well, I might just make it anyway, especially for company...but this recipe is pretty healthy. I figured the values on fitday to convince my skeptical friend.

toast the coriander and cumin individually till fragrant but not burnt.grind each whole spice up in a mortar and pestle and blend together. store in a glass jar and it will stay tasty for over 6 months.

"Poor personal hygiene, improper cleaning of storage and preparation areas and unclean utensils cause contamination of raw and cooked foods. Mishandling of raw and cooked foods allows bacteria to grow. The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning."Source

IT'S POSSIBLE TO GET FOOD POISONING FROM FOODS SUCH AS POTATOES, RICE, BEANS, AND CEREALS.(pardon the caps but I felt I needed to emphasize that.

"Fried rice is a leading cause of B. cereus emetic-type food poisoning in the United States. B. cereus is frequently present in uncooked rice, and heat-resistant spores may survive cooking. If cooked rice is subsequently held at room temperature, vegetative forms multiply, and heat-stable toxin is produced that can survive brief heating, such as stir frying.""Long-incubation B. cereus food poisoning is frequently associated with meat or vegetable-containing foods after cooking. The bacterium has been isolated from 50% of dried beans and cereals and from 25% of dried foods such as spices, seasoning mixes and potatoes."Source.

REDUCING THE RISK- Ensuring adequate temperatures are reached during cooking of food mixes such as sauces, custards, and soups to inactivate the bacteria. - Keeping cooked hot foods above 60 deg C (preferably 70 deg C) if not served immediately. - Ensuring the rapid cooling of cooked food by dividing into smaller lots and refrigerating in shallow containers (less than 10cm deep). - Storing cold foods at or below 4 deg C to prevent toxin being produced. - Avoiding storing protein-containing foods with cooked rice because this stimulates the growth of Bacillus cereus. - Reheating foods to 75 deg C or until steaming hot, as flash frying or brief rewarming is not adequate to destroy the toxin. - Preventing cross-contamination from raw to cooked foods (by using separate preparation areas or sanitising between processes). - Thoroughly washing fruit and vegetables with clean water of drinking standard before use. - Ensuring food handlers have good personal hygiene and adequate food safety training. Source.

back in the day, i used to eat breakfast hot pockets seriously, all the time. they were so so so good. they were egg and cheese and i think even there was some bacon or ham in them. when i was in high school and went vegetarian i was devestated that they didn't make one without meat in it.. by the time i went vegan, i forgot they even existed until the other day, some ass hole put some in the soy milk freezer at the grocery store. and i thought to my self "hmmm"

so

make some home made pizza dough, or buy the frozen kindget a brick of extra firm tofusome margerinesome nutritional yeasta package of whatever "scramble tofu" flavoring you use, or whatever you use when you make itfaux canadian baconsoy cheese

you smack out the dough like youre making a long rectangular pizza. and let it 'relax' while you're scrambling up the tofu, margerine, nutritional yeast and the seasonings (i always make my scrambled tofu this way because the consistency is much closer to eggy than anything i've ever had before). i cut strips of fake bacon in with it and cooked it that way a little before pocketing it.

then on half of your dough, place a slice of soy cheese, then some tofu and bacon (dont over fill it because its really tough to close these bad boys) then some more cheese and fold it all up. i have some of those mini bread loafs, which i put mine in and it kept the shape and made it a litte easier to deal with than if i had just set it on a baking sheet, but its really fine either way.

i would have taken pictures of this masterpiece but i couldnt stop eating it. oh god, so good. the cheese gets really melty, better than ive ever seen soy cheese melt before and all in all it was just SO much like one of those breakfast pockets. mmm mmm mmm. make it.

so.. i got these beets in my organic veggie delivery box.. i've never even seen a raw beet before, and have only eaten them once (a friend's grandmother made them.. they were quite tasty!). err.. what do i do with them? i'm not looking for a fancy recipe - just the basics. is this the kinda thing you peel, slice, and boil? cube and bake? steam? what? lol, thanks.

OK, so.. I heart Japanese food a lot, and whenever I go I am served a salad w/a wonderful gingery citrus dressing. I've found this recipe http://www.livejournal.com/community/vegancooking/584440.html in the memories. Has anyone ever tried this? Or, does anyone know what I'm talking about and know of a tried and true recipe? Honestly, that stuff is heaven in a salad bowl!